.jpg)
BROCCOLI BY-PRODUCTS PICKLES (MACHINE-TRANSLATION BY GOOGLE TRANSLATE, NOT LEGALLY BINDING)
New product based on broccoli and, especially, on the use of a by-product such as the stem, which is a part of broccoli that currently has no industrial use, so it is usually discarded in the field and/or in the industry beforehand. to packaging. Compared to any other known product, this new food product made from broccoli stems does not require sterilization or inoculation. It is obtained through spontaneous fermentation and development of lactic acid bacteria, which produce lactic acid, which gives it the characteristic acidic pickle flavor.
The values of this pickle in polyphenol content and antioxidant capacities are equivalent to those found in various commercialized fruits such as table grapes, varieties of apple, mango, lime or pineapple. Furthermore, the total glucosinolate content in the fermented product is similar to those found in other species and varieties of the brassica family such as kale, broccolini, Savoy cabbage, arugula, watercress and cauliflower when they are not by-products. Fiber contents are stable before and after fermentation, with levels that ensure a good balance in intake and general improvement in health. Consequently, it is a healthy functional product, rich in bioactive compounds such as glucosinolates, with little caloric intake, which helps satisfy hunger, promotes intestinal flora, strengthens immunity and, therefore, contributes to a general improvement in health.